Banca de DEFESA: THAÍS BARBOSA DOS SANTOS

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : THAÍS BARBOSA DOS SANTOS
DATE: 27/02/2023
TIME: 13:00
LOCAL: Acesso remoto
TITLE:

Processing, characterization and shelf life of millet [Pennisetum glaucum (L.) R. Br.] flours for human consumption.

KEY WORDS:

Extrusion cooking, gluten-free extrudates, nutri-cereals, shelf life.

PAGES: 113
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

The world forecast of population growth and global warming, increases the need for alternative answers for agricultural production and food consumption in a sustainable way. In this sense, the Food and Agriculture Organization of the United Nations (FAO) declared 2023 as the International Year of Millets (International Year of Millets 2023 - IYM 2023), being an opportunity to publicize this cereal, contributing to sustainable development and nutritional improvement. Pearl millet [Pennisetum glaucum (L.) R. Br.], originally from the African continent, is a gluten-free cereal, widely cultivated and consumed in Africa and Asia, for animal and human consumption, capable of growing in adverse drought conditions. In Brazil, its potential is underused as a forage crop and animal feed, despite the fact that its grains contain many components that promote human health, comparable, and even superior, to the main consumed grains. It stands out in millet grains with high levels of fiber and protein. However, one of the factors that lead to low consumption are the characteristics related to the flavor and aroma present in raw flours, mainly caused by lipoxygenase enzymes and the high lipid content, contributing to the development of oxidative reactions. Extrusion processing can be an alternative to contribute to the stability of millet flours, increasing shelf life and offering gluten-free products. Thus, this study aims to evaluate the impact of processing on millet extrudates (hybrid ADRg 9070, kindly donated by ATTO Sementes) and its extruded flours, in relation to physicochemical properties, in vitro digestibility of carbohydrates and shelf life. Therefore, the thesis was subdivided into 4 chapters, where in Chapter I a brief review of millet was carried out, in Chapter II the initial study of the extrusion of whole millet was carried out, in the form of an article, as well as in the other chapters, being evaluated the expansion properties of the extrudates, physicochemical properties and in vitro digestibility of carbohydrates compared to corn, as it is also a gluten-free cereal. The results showed that, despite having less radial expansion, the millet extrudates and their extruded flours had up to 20% more protein, 32% more dietary fiber and 20% less carbohydrate digestibility when compared to the same corn products, evidencing the superiority millet nutrition; in Chapter III, the extraction and evaluation of the physicochemical properties of millet starch were carried out, the results showed a resistance in pasting formation associated with low viscosity in hot processing (below 80.0 °C); which may be related to the lower expansion found in millet extrudates, motivating Chapter IV to study different millet extrudates and their flours, obtained from the grain: whole, decorticated and germinated; compared with millet starch and corn extrudates, in the search for characterization of these extrudates and their flours; in addition, the work also performs a study of the functionality of the flours using farinography, as well as the shelf life study. The main result of this final chapter was that extrusion processing was able to extend the shelf life of millet flours by up to 3 months, when compared to the shelf life (less than 1 month) of their raw flours. Therefore, millet extrudates and their extruded flours can contribute to diversity in new gluten-free products, providing greater stability when compared to raw flours and higher nutrition when compared to corn extrudates.

COMMITTEE MEMBERS:
Presidente - ***.412.587-** - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Interno - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externa à Instituição - EVELINE LOPES ALMEIDA - UFRJ
Externa à Instituição - MARIANA SIMÕES LARRAZ FERREIRA - UNIRIO